Chicken Rice Soup
|Broiler fryer chicken||3 Pound, cut up|
|Chicken broth||7 Cup (112 tbs)|
|Celery stalks with tops||2 , cut up|
|Onion||1 Medium, quartered|
|Carrots||2 , chopped|
|Turnip||1 Small, chopped|
|Fresh green beans/Frozen cut green beans||1 Cup (16 tbs), cut|
|Long grain rice||2⁄3 Cup (10.67 tbs)|
|Cream cheese package||6 Ounce, cubed (2 Packages, 3 Ounce Each)|
In kettle or Dutch oven combine the chicken pieces, chicken broth, celery, onion, bay leaves, salt, and pepper.
Bring mixture to boiling; reduce heat.
Cover and simmer for 1 hour or till chicken is tender.
Remove chicken from broth; set aside.
Strain broth, discarding celery, onion, and bay leaves.
Skim off excess fat.
Return broth to kettle; add chopped carrots, turnip, green beans, and uncooked rice.
Cover and simmer 20 minutes or till rice is tender.
Meanwhile, remove skin and bones from chicken; discard.
Cut chicken into chunks.
Add to soup along with the cream cheese; cook and stir till cheese melts.
Ladle into soup bowls.